Dinner/ Lunch/ Oven dishes/ Side Dishes/ Vegan/ Vegetarian

Roasted Honey & Lemon Glazed Carrots with Roasted Garlic, Thyme, Feta and Coriander

17 February 2021

What a mouthful for such a simple dish! I bought a bunch of carrots a few days ago without really having a plan what to make with them yet. Roasting must be one of my favourite ways to cook carrots, I love the charred pointy end bits, the crispy green tops and of course the carrots themselves.

Roasted Honey & Lemon Glazed Carrots with Roasted Garlic, Thyme, Feta and Coriander

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
Lunch, dinner, sides
By Saffron Serves: 3-4
Prep Time: 5 minutes Cooking Time: 30-40 minutes Total Time: 35 - 45 minutes

Ingredients

  • 500 - 750 g carrots, scrubbed but peels left on, green tops removed, leaving 2-3 cm's (they crisp up nicely)
  • 5-6 garlic cloves, skin on
  • 1 tbsp olive oil
  • Pepper & Salt
  • Juice of 1 lemon
  • 1-2 tbsp honey, to taste
  • 3-4 sprigs of thyme
  • To serve
  • Fresh coriander
  • Feta cheese

Instructions

1

Preheat the oven to 200°C.

2

No need to peel the carrots, just scrub well under the tap to remove any sand, the rough skin will make the carrots crisp up extra nice and give a great texture. If the carrots are already small, leave them whole, or quarter them lengthwise like I did.

3

Coat the carrots and 5-6 garlic cloves with olive oil, pepper and salt.

4

Lay on a baking tray, add a few twigs of thyme, a squeeze of half a lemon and a drizzle honey over the top.

5

Roast for 20 minutes at 200°C.

6

after 20 minutes give it a good toss and the roast for another 10-20 minutes, the time depends on how charred you’d like them, I like mine nice and crispy. So I recommend to keep an eye on them towards the end.

7

Serve with an extra squeeze of lemon, some extra honey, feta, fresh coriander and some cracked black pepper.

8

Good to know: you can eat the crispy leafy bit, no need to remove them!

You Might Also Like

No Comments

Leave a Reply